Creamy Asparagus-Potato Soup

In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1 tablespoon extra-virgin olive oil plus 1½ tablespoons, divided
• 1 medium shallot, chopped
• 3 cups low-sodium vegetable broth or chicken broth
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup diced peeled potato
• 2 teaspoons prepared horseradish, or to taste
• ¼ teaspoon salt
• 1 cup whole-wheat country bread cubes (¼ inch)
• Sliced scallion greens for garnish

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
2. Meanwhile, heat the remaining 1½ tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
3. Serve the soup topped with the croutons and scallions, if desired.

Nutritional Information

Per Serving: 190 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 22 g carbohydrate; 1 g added sugars; 4 g total sugars; 5 g protein; 5 g fiber; 338 mg sodium; 428 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.